This kimchi recipe is just like the real thing! It's authentic Korean flavor, plus it's not super spicy at all. We've been selling it to our neighbors and friends, and they love it — so we're sharing it with you.
I didn't actually change the recipe; I just tweaked it to cater to Filipino tastes.
Ingredients
1.5 kilo of nappa cabbage (pechay baguio sa tagalog)
½ cup rock salt
For Chilli Paste:
2 cups water
2 tablespoons glutinous rice flour
2 tablespoons brown sugar
Vegetables:
2 cups radish sliced thinly
1 cup carrot sliced thinly
4 stalks onion leeks sliced thinly
½ cup garlic cloves (24 garlic cloves), minced
2 teaspoon ginger, minced
1 cup onion, minced
½ cup fish sauce
¼ cup fermented shrimp paste
2 cups hot pepper flakes (gochugaru)
Directions
Prepare and salt the cabbage:
1.Wash all the vegetables thoroughly.
2.The cabbage can be cut into small bite size pieces or just trim the bottom part.
3.Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
4.Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.
5.After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.
The cabbage will get softer with each turn. At the same time, you can now prepare the slurry.
Making Kimchi Paste:
1.Combine the water and the glutinous rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble and becomes thick, so this will take approximately 10 minutes. just keep stirring it. Add the sugar and cook 1 more minute, then remove from the heat and let it cool off completely.
2.Pour cooled slurry into a large mixing bowl.
3.Use blender or food processor to mix the garlic, ginger, onion, fish sauce, shrimp paste, and hot pepper flakes.
4.Add the remaining vegetable, mix well until the veggies are fully covered with chili paste.
Making kimchi:
1. Put a generous amount of chili paste on each leaf of kimchi, making sure every leaf is covered. After coating all the cabbage with the chili paste, put them into a jar or plastic container.
2. If you want to sell it you can put 250grams of kimchi in a 500ml microwaveable tub.
On fermentation:
1. The fermentation of kimchi happens over time and is influenced by the surrounding environment (the warmer it is, the faster the fermentation, and so on). Once fermentation has started, you can see bubbles forming on top of it.
2. Fermentation is key for the development of kimchi's probiotic goodness. Over time, kimchi will become more and more sour. The longer you ferment in your refrigerator, the better!
Kimchi tastes delicious when eaten fresh. After making a batch, I mix the remaining kimchi with rice and eat it as a meal. The cabbage should be soft but still crunchy. It's not too salty and has the right amount of spiciness.
Thank you for reading my blog today.
"For he satisfies the thirsty and fills the hungry with good things. "Psalm 107:9
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